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Anti-Inflammatory Chicken Soup 35g Protein

Bowl of anti-inflammatory chicken soup with 35g protein

Onion, garlic, carrots and celery sauté for 5 to 7 minutes, then chicken, broth, turmeric, ginger and black pepper go in together. The black pepper is what activates the turmeric, so the body actually absorbs it, not just tastes it. Simmer 20 to 25 minutes until the chicken shreds, return it to the pot, then leafy greens go in for the last 5 minutes so they stay bright. Sunday batch, four bowls ready. Best eaten fresh the same day, greens go grey overnight; store without greens and add fresh when reheating. What Happens When You Make It Right Sautéing the … Read more

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45-Minute Chicken Soup with Vegetables Recipe

Bowl of homemade chicken soup with fresh vegetables

Onion sautés until translucent, chicken browns for 5 to 6 minutes until the edges turn golden, then carrots, potatoes, peeled tomatoes, parsley and chives go in with enough broth to just cover everything. Bring to a boil, simmer low for 20 minutes until the potatoes are fork tender and the broth smells like fresh herbs. Monday reset after a weekend of eating too much. Best eaten fresh the same day, but reheats on the stove with a splash of broth if needed. What Happens When You Make It Right The broth needs to just cover the ingredients; too much and … Read more

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Chicken Brown Rice Soup 28g Protein

Bowl of Chicken Brown Rice Soup with vegetables and herbs, rich in protein.

Onion and garlic are sautéed for 5 minutes until sweet, mixed vegetables follow for 3 to 4 minutes, then broth goes in, and brown rice is stirred through for 30 minutes on medium-low until it absorbs the broth and turns fluffy. Shredded chicken and cream go in last for 5 minutes on low, stirred slowly so the cream blends smoothly instead of breaking. Feel better soup that actually fills you up. Best eaten fresh the same day, but reheats on the stove with a splash of broth if needed. Ingredient Breakdown 1 lb chicken breasts, cooked and shredded 1 cup … Read more

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35g Protein Green Chicken Enchilada Soup Recipe for Dinner

Delicious green chicken enchilada soup topped with cilantro and cheese.

Chicken goes in raw, green enchilada sauce and broth poured over, softened cream cheese and half and half stir in, salsa verde follows, slow cooker 6 to 8 hours on low, Instant Pot 15 to 20 minutes on high, stovetop 20 to 25 minutes on medium, pick whichever fits the day. Monterey Jack melts through at the end. Warm the cream cheese in the microwave for 30 seconds before it goes in, or it clumps instead of blending smoothly. Best eaten fresh the same day, but reheats on the stove with a splash of broth if needed. What happens when … Read more

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Instant Pot Chicken Stew 40 Minutes

Delicious Instant Pot chicken stew recipe ready in 40 minutes

Instant Pot goes to Sauté mode, olive oil heats, onion and garlic soften for 3 to 5 minutes, then seasoned chicken thighs brown on all sides for 5 to 7 minutes until golden, that crust is what gives the broth its depth. Carrots, potatoes, and broth go in to deglaze, lid closes, 15 minutes on high pressure, then natural release for 10 minutes before quick release. Sunday chill, one pot, done. Best eaten fresh the same day, but reheats in a pot with a splash of broth if needed. What Happens When You Make It Right The natural pressure release … Read more

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35g Protein Chicken Stew Recipe for Cozy Dinner Nights

Delicious chicken stew with 35g protein served in a cozy dinner setting

Onion and garlic are sautéed for 3 to 4 minutes, then the diced chicken browns for 5 to 7 minutes until golden, before carrots, potatoes, and broth go in and simmer covered for 20 minutes until the vegetables are fork tender. Cream and thyme are stirred in last, and the stew turns pale and rich. Ladle it over warm biscuits or top with dumplings. Best eaten fresh the same day; cream thickens overnight but reheats slowly with a splash of broth. Ingredient Breakdown 1 pound chicken breast, diced 1 medium onion, chopped 2 cloves garlic, minced 4 carrots, sliced 3 … Read more

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Chicken Noodle Spinach Soup 30-Minute

Bowl of Chicken Noodle Spinach Soup served with fresh herbs and homemade noodles

Onion, carrots, and celery are sautéed in olive oil for 5 to 7 minutes until sweet and soft. Garlic follows for 1 minute, then 8 cups of broth go in and boil before shredded chicken, egg noodles, and thyme simmer for 7 to 10 minutes until the noodles are al dente. Spinach or kale and bell peppers go in the last 2 minutes if you have them, bright green and just wilted is what you want. Wednesday night, one pot, nothing else needed. Best eaten fresh the same day, but reheats on the stove with a splash of broth if … Read more

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Chicken Stars Soup 30-Minute

Bowl of Chicken Stars Soup ready to serve, perfect for a quick meal.

Onion, carrots, and celery are sautéed in olive oil for 4 to 5 minutes until soft and sweet. Garlic is sautéed for 1 minute, then broth goes in and boils before the pasta and shredded chicken are stirred through for 8 to 10 minutes until the pasta is al dente. One pot, 30 minutes, nothing else needed. My kids ask for this by name, and that is the only review I need. Best eaten fresh the same day, but reheats on the stove with a splash of broth if needed. What Happens When You Make It Right Star pasta expands … Read more

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Green Chile Enchilada Soup 30 Minutes

Bowl of Green Chile Enchilada Soup garnished with cilantro and tortilla strips

Shredded chicken, green enchilada sauce, cream of chicken soup, broth, green chiles, cumin, and garlic powder go into the pot together, boil, then simmer for 20 minutes while the flavors build into something thick and spiced. Sour cream stirs in off the heat only. Add it while the pot is still boiling, and it breaks into grainy bits instead of blending smoothly. Thursday night, cold outside, this is already handled. Best eaten fresh the same day; reheat slowly on low with a splash of broth, sour cream separates if rushed. Ingredient Breakdown 2 cups cooked chicken, shredded 1 can green … Read more

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Crockpot Wild Rice Soup 32g Protein

Crockpot Wild Rice Soup with 32g protein in a bowl

Chicken, wild rice, carrots, celery, onion, garlic, broth, and cream of mushroom soup go into the crockpot in the morning, low for 6 to 8 hours while the wild rice absorbs the broth slowly and the chicken turns tender enough to shred. Shred the chicken directly in the pot, then stir in the heavy cream for the last 30 minutes on low until the soup turns pale and thick. Wild rice needs the full time, high heat shortens the cook, but leaves a hard center that never softens in the cream. Set it before work and walk away. Best eaten … Read more

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